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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 cup (4 ounces) walnuts, lightly toasted (see note) |
1 cup water |
1/2 cup sherry vinegar |
2 tablespoons minced shallots |
2 teaspoons fine sea salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup olive oil |
1/2 cup imported walnut oil |
Directions:
1. Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
2. Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
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